I found this recipe on SkinnyMom, and after reading the good reviews about it, decided to try it out. They turned out delicious, and very filling....I definitely didn't feel like I was eating something that was supposed to be low-cal! This was a nice change from our traditional beef enchiladas, and will for sure be making a repeat appearance in our kitchen soon:)
You will need:
-16 oz fat free sour cream
-1 can fat free cream of chicken soup
-1 Tbsp fresh chopped cilantro
-2 1/2 cups cooked shredded chicken breast (I used a rotisserie)
-1 can Mexican style rotel, drained
-1/2 cup chopped onions (I think I left these out b/c I didn't have an onion...still good!)
-8 low carb tortillas
-1 cup shredded Colby-jack cheese
-1 small can diced green chili's, drained
*In a sauce pan mix together sour cream, soup, and cilantro. Heat through, then set aside. *Make sure to keep an eye on the pan and keep stirring so it doesn't scorch...it heats up fast.
*Combine chicken, rotel, onion, and green chili's in a skillet sprayed with cooking spray over med-high heat. Cook until onions are transparent, just a few minutes to blend ingredients and heat everything up.
*Warm tortillas in microwave for 10 seconds between two damp paper towels, so they are flexible.
*Fill each tortilla with about 2 Tbsp of chicken mixture, then top chicken mixture with one Tbsp of cheese
*Roll up tortillas and place seam side down in a lightly greased 9x13 inch dish.
*Pour the sour cream sauce all over the enchiladas. Spread evenly
*Top with remaining cheese
*Bake at 350 for 25-30 minutes
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